Archive for the ‘Kids’ Category
Vidalia Onions Shipped on April 15th!
Georgia Vidalia® onion growers plan to harvest more than 12,000 acres of Vidalia® onions in 2013!Vidalia® onions are unique to Georgia and may only be grown in parts of a 20-county area in the southeastern part of the state. The onions are prized for their sweetness and lack of heat and are used raw or cooked.
Recipe courtesy The Neelys
1 tablespoon olive oil
1 tablespoon butter
2 Vidalia onions, chopped
Kosher salt and freshly ground black pepper
2 cups sour cream
1/2 cup mayonnaise
Dash hot sauce
1 1/2 teaspoons garlic powder
1/4 cup finely chopped chives
Shrimp Hushpuppies, for serving, recipe followsDirections:
Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
*Cook’s Note: This dip is best made the night before, so the flavors have time to blend together.*
3/4 cup self-rising flour
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
1/2 pound cooked Georgia shrimp, cleaned and tails removed, chopped
1 cup buttermilk
1 egg, beaten
1/4 cup cheddar cheese, grated
Peanut oil, for fryingPreheat oil in a deep-fryer or Dutch oven to 350 degrees F.
Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper.
Asparagus is finally in season!!
Did you know . . .
~Asparagus is high in glutathione, an important anti carcinogen
~It also contains rutin, which protects small blood vessels from rupturing and may protect against radiation
~Asparagus is a good source of vitamins A, C and E, B-complex vitamins, potassium and zinc.
~yields 4 servings
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil.
Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
recipe from www.allrecipes.com
Spring is in the air . . . somewhere out there . . . and there is a garden just waiting to be planted in your yard. But first we have to get the soil ready, and what better way than by enriching the soil with nutrients from your very own compost?
This week’s Your Resident Gourmet Newsletter is going to give the steps you need to start your very own Kitchen Compost-all you have to do is provide the kitchen scraps!
Kitchen Composting: 101
* Vegetable and fruit peelings
* Tea leaves and coffee grounds
* Crushed egg shells
* Grass cuttings and weeds
* Paper, paper towels and newspaper
* Leaves from non-coniferous trees and shrubs
* Woody prunings
* Straw, hay, wool, sawdust and pets’ bedding
* Vacuum dust
* Wood ash
Worm composting is small enough to keep on a balcony, patio or in a porch, so it’s ideal if you don’t have much outside space. It’s also one of the cleanest, neatest and easiest composting systems to use.
A ready-made kit provides both the bin with its lid and the worms. As you fill each layer with small amounts of scraps and leftovers, the worms work their way up through the layers, eating the waste (they consume up to half of their body weight a day). It’s this action that speeds up the composting process, leaving you with rich, dark compost in the lowest tray after only a few months. After you’ve emptied out the compost, the empty tray can be placed on top of the stack and filled with more food waste.
The liquid that collects at the bottom of the bin should be siphoned off regularly, but it makes a wonderful tonic for your plants when diluted 1:10 with water. Store it in screw-top wine bottles until you need to use it.
If you regularly add a few handfuls of chopped food waste and shredded dry fiber (cardboard is best), ensure good air circulation, a fairly constant temperature and prevent water logging, this efficient composting system should last for years.
* Raw or cooked fruit and vegetable peelings
* Pasta, rice and bread
* Dried and crushed egg shells
* Teabags and coffee grounds
* Dry fiber, such as torn-up egg crates and empty toilet rolls, to make up 25 percent of the contents
You can recycle both kitchen and garden waste if you keep a compost heap or bin in your garden. An insulating box or bin is essential: make your own from pieces of wood or buy a ready made wooden or recycled plastic version. A lid or covering, such as a piece of old carpet, keeps the contents of the bin warm and the rain out. Position the bin on an area of soil so that composting creatures such as worms and soil micro-organisms can help to break down the organic waste in the bin. If you want to pre-compost your food waste and accelerate the composting process, add Bokashi active bran to the food waste and leave it to pickle for two weeks in a bucket before adding it to the compost bin.
Kitchen waste is high in moisture and has very little structure once it has decomposed. Add a supply of dry material, such as cardboard, scrunched-up paper, coarse twigs and stems to stop the compost heap collapsing in on itself and becoming slimy. Wine corks, paper party hats and streamers can also be added to the compost heap, as can tissue paper, which biodegrades quickly. Cardboard packaging from food and gifts can also be composted.
Acidic conditions inhibit decomposition, so occasionally add a little ground limestone or gardener’s lime.
So once you’ve finished making compost, how do you use it? There’s no need to worry, the answer is really simple. Use compost much as you would any sort of fertilizer or potting soil – it’s up to you whether you want to use compost while it’s fully decomposed, or even if there are still little bits of straw, hay, twigs and such in the mix.
Happy Valentine’s Day!!
Looking for some inspiration for a sweet treat for that someone special on Valentine’s Day? Your Resident Gourmet has got you covered. This week’s YRG Newsletter has not one but two great recipes to show the ones you love how sweet it is. I fell in love with this Valentine Pop-Tart idea for all the junior cooks out there. This recipe is quick and easy for the kids and low stress for the parents, and makes a great Valentine gift. The Jumbo Brownie Cookie recipe is for all of us who truly love chocolate! Moist and chewy, rich and chocolaty-it will win even the most jaded heart.
Enjoy these Sweets for the Sweet!
Sweets for the Sweet . . .
These Valentine Pop-Tarts are quick and easy to make and full of wholesome homemade ingredients!
Yields 20-3 inch hearts
1 cup fresh or frozen strawberries
½ cup cream cheese, room temperature
1 tablespoon clover honey or Agave nectar
1 package 14 oz pre-made pie crust
½ cup cold water
1 ½-2 cups powdered sugar
1cup fresh or frozen raspberries for icing
1 tablespoon milk or water
Preheat oven to 400*F.
Place the strawberries, cream cheese and honey in a bowl.
Using the back of a fork, mash until the mixture is well combined, leaving some strawberry pieces intact.
Roll the pie crust on a lightly floured surface, until 1/4 inch thick.
Using a 3-inch heart shaped cookie cutter cut out 20 hearts
Place one heart on a lightly floured work surface and place 2 teaspoons of the cream cheese mixture in the very center, leaving a 1/4 inch border around the cut-out.
Dip your pastry brush into the cold water and brush the border with the water.
Top with a second heart and take the tines of a fork and gently press down along the edges of the heart to stick the top and bottom hearts together.
Poke some small holes in the top of the heart to remove any air pockets.
Place on a parchment lined cookie sheet and bake for 20 minutes or until golden.
Remove from oven and allow to cool completely before icing.
Place raspberries in a small food processor or blender and pulse until berries are pureed.
Place into a bowl, Whisk in the milk, and slowly Add in the powdered sugar to make a thick icing. Add additional powdered sugar as needed to thicken icing.
Spread the raspberry icing over the tops of the Valentine Pop-Tarts.
Jumbo Chocolate Brownie Cookies
These cookies are for the chocolate lovers in us all!
Adapted from Taste of Home Jumbo Chocolate Brownie Cookie recipe
Yields 12 servings
2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 eggs, room temperature
1-1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11-12 ounces) semisweet chocolate chunks
Preheat oven to 350*F.
In a large saucepan, melt chocolate chips and butter over low heat.
Stirring constantly until chocolate is smooth.
Remove from the heat; cool slightly.
In a small bowl, whisk together the eggs, sugar, vanilla and espresso powder until blended.
Whisk into chocolate mixture. Set aside.
In a separate bowl, mix the flour, baking powder and salt together and add to the
chocolate mixture, mixing well.
Fold in the chocolate chunks.
Drop by 1/4 cupfuls, 3 inches apart on a greased or parchment lined cookie sheet.
Bake at 350*F for 12-14 minutes or until cookies are set.
Remove from oven and cool on pans for 1-2 minutes.
Remove cookies from cookie sheet and allow to finish cooling on wire racks.
If you’ve promised to eat healthier, start your new year off right with shrimp as you look to warmer months!With the holidays behind us and many of your readers working hard on their New Year’s resolutions, here’s an idea for helping people stick to their guns in 2013!
The nutritional advantages of shrimp speak for themselves
~~One three-ounce serving contains just 83 calories
~~Only two grams of fat
~~Nearly 20 grams of protein.
“Shrimp deserves a place at the table. It is quick and easy to prepare and it’s the perfect protein addition to scores of everyday meals, from a delicious, down-home shrimp salad to tantalizing Thai and mouth-watering Mexican dishes,” said Judy Dashiell, Senior Vice President, National Fisheries Institute. “It fills the bill for those light and healthy meals that are perfect at a summer cookout, as well as for the creature comforts we all crave when the mercury dips.” So, let’s start America’s new year off right with this shining seafood!
Shrimp and Avocado Salad
Courtesy of The Shrimp Council
1 Tbsp extra virgin olive oil
1 Tbsp chopped fresh cilantro
Juice from one lime (about 2 tablespoons)
1 lb medium or large cooked shrimp
1 C grape or cherry tomatoes, halved
1 avocado, cut into ½-inch cubes
¼ tsp kosher salt
Freshly ground pepper
Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.
11 g Fat (2 g saturated, 0.5 g omega-3)
330 mg Sodium
6 g Carbohydrates
3 g Fiber
25 g Protein
20% Vitamin C
Recipe Courtesy of: The Shrimp Council
Photo Credit: © Marco Mayer – Fotolia.com
As a full-time working mother I know the stress associated with getting dinner on the table every night. Although fast food is quick and easy it’s also full of fat, sugar, and sodium. So that means fast food and many ready to eat foods you find at the grocery store are out. Don’t fret, Your Resident Gourmet is to your rescue! This week’s Your Resident Gourmet Newsletter has great practical and easy Kitchen Shortcuts For The Working Parent and I’ve even included 2 tried and true time-saving recipes!
Kitchen Shortcuts For The Working Parent
As a full-time working mother I know the stress associated with getting dinner on the table every night. Although fast food is quick and easy it’s also full of fat, sugar, and sodium. So that means fast food and many ready to eat foods you find at the grocery store are out. With all of our hectic schedules, coming home after a busy day and cooking a meal from scratch is out too-unless you’ve done your homework. By homework I mean prepping as many ingredients ahead of time as possible.
For example, when roasting a chicken for dinner, I always roast two so that I can use the second in stir-fry, Chicken Noodle Soup, or even Chicken and White Bean Chili. I will often boil double the amount of whole wheat pasta I need for that night’s dinner; rinse it, toss it with a bit of olive oil, and use it as in add in for salads, soups, or served with our favorite pasta sauce.
Don’t forget your freezer-one of your most important time saving tools. Most cooks know that stews, casseroles, and sauces all freeze beautifully. But what about soups, cooked greens, and beans? They do too! So when you’re cooking a pot of collard greens or kale; pinto beans or black bean soup remember to put half in a freezer safe container, allow it to cool, and then place in your freezer. All you have to do before you head to work is, pull it out of the freezer and put it into the refrigerator to defrost. Dinner is half way done when you get home!
Another great time saving tip is to grill or roast fall and winter vegetables like zucchini, squash, kale, eggplant, onions, tomatoes, and broccoli whenever I have to roast and grill other items. I feel like I’m getting double the ingredients cooked in half the time and using half the fuel. Try some of these roasted vegetables as a side dish or puree with a little olive and sesame oils for a tasty and nutritious alternative to fatty sandwich spreads. I also like to pre-chop my ‘everyday vegetables’ like onions, bell pepper, and celery. That way I have them on hand to add to recipes requiring chopped veggies without having to spend time after work chopping them up!
Here are two great time saving recipes that will cut down on your after work prep and allow you to serve your family a tasty and nutritious meal every night of the week; Roasted Vegetable Spread and Roasted Chicken Noodle Soup.
Roasted Vegetable Spread
This Roasted Vegetable Spread has an intense smoky flavor and is a great on hot or cold sandwiches.
Recipe by Chef Jennifer Hill Booker
Yields about 4 cups
1 medium eggplant, peeled
2 small crook necked squash
2 small zucchini
1 red bell pepper, seeded
1 red onion, peeled
4 large garlic cloves, minced
1 large jalapeno or Serrano pepper, minced
3 tablespoons olive oil
2 teaspoons Sea salt
½ teaspoon freshly cracked black pepper
2 tablespoons fresh squeezed lemon juice
2 tablespoons tahini (sesame paste)
3 tablespoons fresh Italian parsley, chopped
Preheat the oven to 400* F.
Cut the eggplant, squash, zucchini, bell pepper, and onion into 1-inch cubes.
In a large bowl, toss with the garlic, Serrano pepper, olive oil, salt and pepper.
Spread them on a baking sheet.
Roast for 45 minutes, until the vegetables are lightly browned and soft; stirring once during cooking.
Cool slightly and place the vegetables in a food processor fitted with the blade attachment, add the lemon juice and tahini, and pulse 3 or 4 times to blend.
Adjust taste with salt and pepper.
Transfer to a bowl and add the chopped parsley.
Store the Roasted Vegetable Spread in an air tight container, for up to 1 week, under refrigeration.
Roasted Chicken Noodle Soup
This healthy Roasted Chicken Noodle Soup is a great way to use up leftover roasted chicken.
Recipe by Chef Jennifer Hill Booker
Yields 6-8 servings
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon Sea salt
1 teaspoon black pepper
2 cups cubed roasted chicken breast
2 cups uncooked egg noodles
1 cup evaporated milk
1 tablespoon fresh Italian parsley, chopped
In a large stockpot, heat olive oil and sweat the onion, carrots and celery for 10
minutes or until tender.
Add garlic and cook 1 minute longer.
Stir in the flour, oregano, thyme and rosemary until blended.
Gradually whisk in the broth until smooth.
Add the diced potatoes, salt and pepper; bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until potatoes are fork tender.
Add diced chicken and noodles and simmer an additional 10 minutes or until noodles are tender.
Stir in milk, reduce heat and bring to a simmer but do not boil.
Garnish with chopped Italian parsley right before service.